Swe-Dishes: Chef Jan Loov’s Orange Fennel MarmaladeMarch 22, 2017
Looking to step up your hors d’oeuvre game? Look no further. Today, Texas-based Swedish chef Jan Loov is jazzing up a classic orange marmalade recipe with the addition of fennel and some zing from the South, whisky and jalapeño.
In Sweden, fennel is often served up raw, but this recipe incorporates the licorice-flavored herb in an orange marmalade, perfect for serving with a melty wheel of brie and some salty butter crackers.
- 3 fennel bulbs, diced
- 3 oranges
- 1 lime
- 1 finger of ginger
- 1 c. brown sugar
- 1 c. whiskey/bourbon
- 2 c. orange juice
- 1 jalapeño, seeded and diced
- Zest oranges and lime, segment the fruit, and then juice.
- Grate the ginger.
- In a pot melt the butter, and add the fine diced fennel and jalapeño.
- Once cooked, add the ginger and fruit zest.
- Add whisky/bourbon, and cook to burn of the alcohol.
- Add the brown sugar, juice from the oranges and limes and the orange juice.
- Cook until almost dry.
- Add orange and lime segments.
- Simmer until segments are almost broken down.
- Let cool and serve at room temp.
Chef Jan Loov is the Chef de Cuisine at the Omni Dallas Hotel’s Texas Spice restaurant. He hails from Sweden, where he attended the Troisiemme Anne’ Culinary School in Linköping. Previously, Chef Loov lived and worked all over the world at various restaurants and hotels before his travels brought him to Boston, where his true passion for sustainable seafood was brought to life while working at Turner Fisheries at the Westin Copley Place. From there, he moved to Dallas and worked at a few smaller venues until the opportunity to work at the Omni Dallas Hotel arose. He assumed the role of Chef d’ Cuisine of Texas Spice in July of 2014. Working at Texas Spice has given him the opportunity to work and share with fellow chefs and culinary experts. This drives him to use the freshest, most sustainable products available, all the while thoroughly enjoying life to its fullest.